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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-21-2010, 08:41 PM
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#2 |
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Got Wood.
Join Date: 08-16-10
Location: Columbus, Ms.
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Groundhog66 that is really some great looking ribs.
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08-21-2010, 08:42 PM
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#3 |
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Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Nice. Thanks for the pic.
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Kevin |
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08-21-2010, 08:48 PM
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#4 |
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Full Fledged Farker
Join Date: 03-30-09
Location: Minnesota
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Those look good! Do you like the cast iron grates?
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UDS, Large Green Egg, Weber Genisis, Weber Smokey Joe. |
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08-21-2010, 08:55 PM
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#5 | |
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Babbling Farker
  Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
I do, I don't know if it is any better than the regular grate for longer smokes....but it sure is nice when searing steaks and such.
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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08-21-2010, 09:16 PM
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#6 |
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On the road to being a farker
Join Date: 08-24-09
Location: Charles city, Ia
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Nice color on the ribs. Gotta love the Blues Hog!!
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08-21-2010, 09:22 PM
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#7 |
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is one Smokin' Farker
Join Date: 07-09-10
Location: Los Angeles Ca
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what temp did you cook them at and for how long??? I never get the meat to pull back that far!
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2 Masterbuilt XL Smokehouse Smokers, Master Forge Smoker, Charbroil gas grill. |
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08-21-2010, 09:32 PM
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Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
This set of spares had a nice consistent marbling, I would imagine that has a bit to do with it. My temp was about 250-260 at the dome, perhaps 20 degrees less at the grate(?). I gave them some smoke (used pecan for the first time today) for a couple hours, then wrapped them in foil for another hour or so. Finally, I finished them off back on the grate for about 20-30 minutes while a couple coats of Blues Hog was brushed on. I know many don't like to foil, but my skills on the EGG are not yet to the point where I am comfortable not utilizing that crutch. Hopefully in the future, when I get a better fell for the smoker, I can eliminate that step.
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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08-21-2010, 09:35 PM
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#9 |
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is one Smokin' Farker
Join Date: 07-09-10
Location: Los Angeles Ca
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thanks for the info!
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2 Masterbuilt XL Smokehouse Smokers, Master Forge Smoker, Charbroil gas grill. |
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08-21-2010, 09:39 PM
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#10 |
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Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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You are welcome. This batch actually had the texture and tenderness I really like, not falling off the bone, still had a little bite to it, but came off the bone nicely.
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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08-21-2010, 09:45 PM
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#11 |
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is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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I resally like those ribs pron...Thanks for showing them to us Groundhog66
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Getting A smoke Ring is were it's at Yall |
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